Ingredients:

  • 2 cans (15 oz each) Chickpeas, rinsed and thoroughly dried
  • 1 large English Cucumber, diced
  • 2 large ripe Avocados, diced into 1/2 inch cubes
  • 1 cup (150g) Feta Cheese, crumbled
  • 0.25 cup Red Onion, finely minced
  • 0.5 cup Fresh flat leaf Parsley, roughly chopped
  • 4 tbsp Extra Virgin Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Honey or Maple Syrup
  • 1 clove Garlic, grated into a paste
  • 0.5 tsp Sea Salt
  • 0.25 tsp Black Pepper

Instructions:

  1. Drain the chickpeas and rinse them under cold water. Spread them onto a clean kitchen towel and pat them until they are bone dry.
  2. Dice the English cucumber into 1/2 inch pieces. Leave the skin on for extra fiber and color.
  3. Cut the red onion as finely as possible. Cook 1 min in a bowl of ice water if you want to remove the harsh bite of the raw onion.
  4. In a small jar or bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, and grated garlic.
  5. Whisk the dressing vigorously until it looks thick and glossy.
  6. Place the dried chickpeas, diced cucumber, and minced onion into a large mixing bowl.
  7. Fold in the roughly chopped parsley. Use the stems too if they are tender; they have tons of flavor.
  8. Pour the balsamic mixture over the chickpea base and toss gently to coat every piece.
  9. Cut the avocados into cubes last. Add them to the bowl along with the crumbled feta cheese.
  10. Use a rubber spatula to gently fold the avocado and feta in until the edges of the avocado just start to soften. This creates a slightly creamy sheen over the whole salad.